JP6129792B2 - しそ飲料の製造方法 - Google Patents
しそ飲料の製造方法 Download PDFInfo
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- JP6129792B2 JP6129792B2 JP2014152258A JP2014152258A JP6129792B2 JP 6129792 B2 JP6129792 B2 JP 6129792B2 JP 2014152258 A JP2014152258 A JP 2014152258A JP 2014152258 A JP2014152258 A JP 2014152258A JP 6129792 B2 JP6129792 B2 JP 6129792B2
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- perilla
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- 244000124853 Perilla frutescens Species 0.000 title claims description 37
- 235000013361 beverage Nutrition 0.000 title claims description 30
- 238000004519 manufacturing process Methods 0.000 title claims description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 38
- 239000007864 aqueous solution Substances 0.000 claims description 32
- 229910052720 vanadium Inorganic materials 0.000 claims description 26
- LEONUFNNVUYDNQ-UHFFFAOYSA-N vanadium atom Chemical compound [V] LEONUFNNVUYDNQ-UHFFFAOYSA-N 0.000 claims description 26
- 235000004347 Perilla Nutrition 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 241000229722 Perilla <angiosperm> Species 0.000 claims description 14
- 238000000605 extraction Methods 0.000 claims description 13
- 229920001661 Chitosan Polymers 0.000 claims description 12
- 150000007524 organic acids Chemical class 0.000 claims description 10
- 235000014347 soups Nutrition 0.000 claims description 10
- 238000007598 dipping method Methods 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 235000010676 Ocimum basilicum Nutrition 0.000 claims description 4
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 3
- 239000000460 chlorine Substances 0.000 claims description 3
- 229910052801 chlorine Inorganic materials 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 239000003905 agrochemical Substances 0.000 claims description 2
- 238000007865 diluting Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 241001529734 Ocimum Species 0.000 claims 2
- 239000002994 raw material Substances 0.000 description 12
- 229960004106 citric acid Drugs 0.000 description 11
- 238000007654 immersion Methods 0.000 description 11
- 239000008239 natural water Substances 0.000 description 11
- 230000000844 anti-bacterial effect Effects 0.000 description 9
- 238000000034 method Methods 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 241000894006 Bacteria Species 0.000 description 8
- 239000007788 liquid Substances 0.000 description 8
- 230000008569 process Effects 0.000 description 7
- 241000191967 Staphylococcus aureus Species 0.000 description 6
- 235000012041 food component Nutrition 0.000 description 6
- 238000005406 washing Methods 0.000 description 6
- 241000220259 Raphanus Species 0.000 description 5
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 5
- 241000607142 Salmonella Species 0.000 description 5
- 239000008213 purified water Substances 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 238000010790 dilution Methods 0.000 description 4
- 239000012895 dilution Substances 0.000 description 4
- 230000035622 drinking Effects 0.000 description 4
- 238000003306 harvesting Methods 0.000 description 4
- 238000007689 inspection Methods 0.000 description 4
- 239000000575 pesticide Substances 0.000 description 4
- 239000002504 physiological saline solution Substances 0.000 description 4
- 239000012085 test solution Substances 0.000 description 4
- 229920001817 Agar Polymers 0.000 description 3
- 241000588724 Escherichia coli Species 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- MWUXSHHQAYIFBG-UHFFFAOYSA-N nitrogen oxide Inorganic materials O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000004904 shortening Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- DOUMFZQKYFQNTF-WUTVXBCWSA-N (R)-rosmarinic acid Chemical compound C([C@H](C(=O)O)OC(=O)\C=C\C=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-WUTVXBCWSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 240000007926 Ocimum gratissimum Species 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 239000003673 groundwater Substances 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- RUMOYJJNUMEFDD-SNVBAGLBSA-N (R)-(+)-Perillaldehyde Natural products CC(=C)[C@H]1CCC(C=O)=CC1 RUMOYJJNUMEFDD-SNVBAGLBSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- ZZAFFYPNLYCDEP-HNNXBMFYSA-N Rosmarinsaeure Natural products OC(=O)[C@H](Cc1cccc(O)c1O)OC(=O)C=Cc2ccc(O)c(O)c2 ZZAFFYPNLYCDEP-HNNXBMFYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 229960004543 anhydrous citric acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000012364 cultivation method Methods 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004745 nonwoven fabric Substances 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- RUMOYJJNUMEFDD-UHFFFAOYSA-N perillyl aldehyde Chemical compound CC(=C)C1CCC(C=O)=CC1 RUMOYJJNUMEFDD-UHFFFAOYSA-N 0.000 description 1
- 230000000243 photosynthetic effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- DOUMFZQKYFQNTF-MRXNPFEDSA-N rosemarinic acid Natural products C([C@H](C(=O)O)OC(=O)C=CC=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-MRXNPFEDSA-N 0.000 description 1
- TVHVQJFBWRLYOD-UHFFFAOYSA-N rosmarinic acid Natural products OC(=O)C(Cc1ccc(O)c(O)c1)OC(=Cc2ccc(O)c(O)c2)C=O TVHVQJFBWRLYOD-UHFFFAOYSA-N 0.000 description 1
- 239000008234 soft water Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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Description
青じそのしそ成分の抽出に先立って所定の分量の青じそを塩素を含まない水で複数回繰り返して洗浄するとともに、
バナジウムの含有量が30〜500μg/lの範囲内であって有機酸の含有量が10〜50g/lの範囲内である水溶液中に洗浄した前記しそを常温で5〜10時間浸漬してしそ成分を抽出し、前記しそ成分を含有するバナジウム水溶液をそのまましそ飲料に供することができるしそ飲料の製造方法に関するものである。
抽出液として、天然バナジウムを130μg/l含有する天然水15lに対してクエン酸を350g添加して抽出液とした。なおこの抽出液の硬度は21であった。抽出液を構成する天然水の検査結果は表1から3に示される。
別のロットの青じそ2.8kgを、天然バナジウムを140μg/l含有し、硬度が22の天然水にクエン酸350gを添加した15lの水溶液から成る抽出液に7時間浸漬してしそ成分の抽出を行なった。なお上記の浸漬以外の条件は、上記第1の実施例と同様である。ここでも、上記第1の実施例と同様の飲料に用いて好適な濃厚な味わいのしそ飲料が得られた。
Claims (7)
- 青じそをバナジウムと有機酸とを含有する水溶液中に浸漬して青じそのしそ成分を抽出するしそ飲料の製造方法であって、
青じそのしそ成分の抽出に先立って所定の分量の青じそを塩素を含まない水で複数回繰り返して洗浄するとともに、
バナジウムの含有量が30〜500μg/lの範囲内であって有機酸の含有量が10〜50g/lの範囲内である水溶液中に洗浄した前記しそを常温で5〜10時間浸漬してしそ成分を抽出し、前記しそ成分を含有するバナジウム水溶液をそのまましそ飲料に供することができるしそ飲料の製造方法。 - 青じそが農薬を用いることなく露地栽培によって作られた請求項1に記載のしそ飲料の製造方法。
- 青じそは栽培中に定期的にキトサンを希釈した水溶液が噴射される請求項1または2に記載のしそ飲料の製造方法。
- 青じそのしそ成分を抽出する水溶液中の有機酸がクエン酸である請求項1〜3の何れかに記載のしそ飲料の製造方法。
- すべての青じそが水溶液中に浸漬された状態で蓋をして重しをのせて抽出を行なう請求項1に記載のしそ飲料の製造方法。
- 浸漬中に青じそを複数回ひっくり返す請求項1または5に記載のしそ飲料の製造方法。
- 浸漬時間を経過したら青じそを取出し、濾布で濾過した後に煮沸して冷却し、pHを調整する請求項1に記載のしそ飲料の製造方法。
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JP6129792B2 true JP6129792B2 (ja) | 2017-05-17 |
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Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5672673A (en) * | 1979-11-15 | 1981-06-16 | Takemune Mori | Beverage including beefsteak plant extract as component and its production |
JP2880970B2 (ja) * | 1996-11-22 | 1999-04-12 | 武夫 三原 | 青じそ成分抽出方法および青じそ飲料製造方法 |
IL122967A0 (en) * | 1997-01-23 | 1998-08-16 | Dcv Inc | Method for treating cotyledonous plants |
JP2001139993A (ja) * | 1999-11-17 | 2001-05-22 | Fumakilla Ltd | 皮膚用消毒洗浄剤 |
JP3494954B2 (ja) * | 2000-05-23 | 2004-02-09 | 株式会社 シャローネ | 化粧料組成物、並びに、そのパック剤および浴用剤 |
JP2005200327A (ja) * | 2004-01-14 | 2005-07-28 | Kato Suishodo Pharmaceutical Co Ltd | 口腔内乾燥処置用組成物 |
JP5084443B2 (ja) * | 2007-10-26 | 2012-11-28 | 平一郎 西岡 | ウコン漬物の製造方法 |
JP2009161497A (ja) * | 2008-01-09 | 2009-07-23 | Univ Kinki | シソ抽出物、これを含む糖吸収阻害剤、ならびに、これらを用いた医薬品または医薬部外品、および食品または飲料 |
CN102215852B (zh) * | 2008-10-30 | 2014-06-11 | 国立大学法人琉球大学 | 抗幽门螺杆菌活性剂 |
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